Crispy Sushi Rice with Gingery Miso Salmon

Cooking Time: 30 minutes

Serves 2

What you Need

• 1 cup sushi rice or short grain rice, cooked according to package directions
• 2 tbsp rice wine vinegar
• 1 tbsp sugar
• 1 tbsp sesame oil
• Pinch of sea salt
• Avocado oil or another neutral oil
• 1lb salmon fillet, skin on
• Salt
• 1 pouch of Haven’s Kitchen Gingery Miso Sauce
• ¼ red onion, diced small
• 3-4 scallions, thinly sliced
• 1 mini cucumber, sliced thinly

 How to Make Them:

 Crispy Sushi Rice Squares:

1. In a small bowl, gently fluff the rice and add vinegar, sugar, sesame oil, and salt
2. Let the rice cool until chilled in the fridge. Once cooled, scoop the rice and form into logs (makes about 6 logs)
3. Preheat a large skillet over medium heat with enough oil to coat the pan
4. Carefully add the logs and cook for 3-4 minutes on each side or until golden brown, set aside on a plate

Salmon:

1. If needed, add more olive oil to the skillet to coat the pan
2. Once hot, add the salmon, skin side down. Cook until crispy for 4-5 minutes and it flips easily. Cook for another 3-4 minutes until fish is cooked through
3. Break cooked salmon with fork into small pieces. Add ½ pouch of Gingery Miso, onion, and scallions. Stir to combine
4. Top crispy rice squares with salmon and top with sliced mini cucumber. Enjoy immediately